Description
Creamy no-bake mini cheesecakes with a buttery biscuit base and colorful chocolate eggs on top, perfect for a quick and festive dessert.
Ingredients
Scale
- 200 grams digestive biscuits, crushed
- 100 grams melted butter
- 400 grams cream cheese
- 100 grams powdered sugar
- 200 milliliters heavy cream
- 150 grams chocolate mini eggs
Instructions
- Prepare a muffin tin with liners.
- Mix crushed digestive biscuits with melted butter until evenly combined.
- Press the mixture firmly into the base of each liner to form the crust.
- In a bowl, beat cream cheese with powdered sugar until smooth.
- Whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Spoon or pipe the filling over the biscuit bases.
- Refrigerate for at least 4 hours until set.
- Top with chocolate mini eggs before serving.
Notes
- Make sure cream cheese is at room temperature for a smooth mixture.
- Chill overnight for best texture and firmness.
- Use a piping bag for a clean and professional look.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini cheesecakes, no bake cheesecake, easter dessert, chocolate egg cheesecake, easy dessert